Slow Cooker Daal

Ingredients

• 1 tsp olive oil or coconut oil
• 2 onions (diced)
• 3 garlic cloves (finely chopped)
• 1 tbsp fresh ginger (peeled and grated)
• 0.5 red chilli (finely chopped, or 0.5 tsp dried chilli flakes)
• 0.5 tsp cumin seeds
• 0.5 tsp coriander seeds
• 0.5 tsp mustard seeds
• 2 tsp ground turmeric
• 1 tsp garam masala
• 1 cup dried red lentils (200g, uncooked, rinsed and drained)
• 1 can chopped tomatoes (14oz/400ml)
• 1 can coconut milk (14oz/400ml)
• 2 cup vegetable broth/stock (500ml)
• 2 handful fresh spinach (washed)
• 0.5 lemon (juice of half a lemon)
• to taste salt and pepper

Instructions

1. 1

   Heat the oil in a frying pan over medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger, and red chilli and cook for a few minutes.

2. 2

   Grind the cumin, coriander, and mustard seeds lightly in a pestle and mortar, then add to the frying pan along with the turmeric and garam masala. Cook for 1 minute.

3. 3

   Add the onion mixture to the slow cooker bowl along with the lentils, tomatoes, coconut milk, and broth. Place the lid on the slow cooker and cook on high for 4–5 hours or low for 8–10 hours, until the lentils are soft. Taste and cook longer if necessary.

4. 4

   Season with salt and pepper, then stir in the lemon juice and spinach until the spinach wilts.

5. 5

   Serve warm with rice, naan bread, or poppadoms.

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